Almond Free Honey-Pear Crumble Bars

Total time1 hr 30 min

Prep time20 min

Cook time40 min

4.9

(9)

These bars are the kind of thing you pull out of the oven and immediately want to cut into before they've had a chance to cool. The filling comes together on the stovetop — diced pears, honey, a touch of nutmeg, and a splash of apple cider vinegar — until it turns glossy and jammy, then gets sandwiched between a buttery oat-and-rice-flour crumble that bakes up golden and just a little crisp at the edges. Rice flour and tapioca starch do all the heavy lifting here, so there's no almond flour or almond meal anywhere in the recipe — a real relief when so many crumble-style bars lean on nut-based alternatives. The result is a bar that holds together beautifully once cooled, with a tender, fruit-forward center and enough texture in the topping to feel genuinely satisfying. They're elegant enough to bring to a gathering but simple enough to make on a quiet weekend afternoon. Cut them into nine squares and watch them disappear.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

9 servings

For the crust and crumble

1 ½ cups rolled oats
¾ cup rice flour
¼ cup tapioca starch
⅓ cup granulated sugar
¼ tsp fine sea salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes

For the pear filling

3 medium ripe pears (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
3 tbsp honey
1 tbsp tapioca starch
¼ tsp ground nutmeg
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
2
In a large mixing bowl, whisk together the rolled oats, rice flour, tapioca starch (the crust-and-crumble portion), granulated sugar, and fine sea salt until evenly combined. Scatter the cold butter cubes over the dry mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining — do not work it until smooth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!